Tom Walton is head chef at Bondi Beach’s Bucket List restaurant. He cooks with an emphasis on fresh, local and seasonal produce, sourcing his ingredients with care. The seafood at The Bucket List comes from wild fisheries and best practice aquaculture producers in Australia and New Zealand, supporting local fisheries and reducing food miles.
This recipe features Cone Bay Barra. You can use wild-caught fish if it’s available, but as Tom explains, “Cone bay Barramundi is a remarkable fish. Farmed in sea pens off the West Australian coastline, it is sustainable and produced under conditions that do not damage the surrounding environment. It has a clean, sweet flavour and firm texture – characteristics that are from its clean tidal ocean habitat.”
So why not prepare this simple, elegant dish and enjoy it outside with a glass of vino, much as Tom would serve it.. you can even imagine a view of the Bondi sands.
4 x 150g portion of Barramundi skin on
2 punnets of cherry tomatoes
100ml extra virgin olive oil
2 sprigs thyme
1 clove garlic, bruised
1 large eggplant
juice of 1 lemon
60ml extra virgin olive oil
vegetable oil for cooking
½ bunch chives, finely chopped
¼ bunch parsley, finely chopped
¼ bunch tarragon, finely chopped
juice 1 lemon